summer squash tart with lemon ricotta
Welcome spring with this fresh and bright Summer Squash Tart with Lemon Ricotta! Store-bought pie crust is filled with creamy ricotta, lemon zest, and zucchini slices for an easy and delicious dish.
Servings: 4
Ingredients
- 1 store-bought refrigerated pie crust
- 1 cup full fat ricotta
- ΒΌ cup parmesan cheese
- zest of 1 lemon
- 2 tablespoon fresh squeezed lemon juice
- 1 teaspoon garlic powder
- salt & pepper to taste
- 1 zucchini
- 1 yellow squash
- heavy cream for brushing
Instructions
- Preheat the oven to 400F. Roll out your refrigerated pie crust and place in a 9" pie dish.
- Slice your zucchini and squash into thin slices and set aside.
- In a bowl, mix together the ricotta with the parmesan, lemon zest, lemon juice, garlic powder, salt, and pepper.
- Spread the ricotta mixture on the prepared pie crust. Lay the zucchini and squash slices on top, and season with a bit more salt and pepper. Fold the extra pie dough around the sides to create a crust.
- Brush the heavy cream over the crust, then bake in preheated oven for 30-40 minutes, until golden brown and delicious. Enjoy!